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Add a photoServings: 8
Ingredients
- 3/4 c. Macadamia nuts, (rinsed if salted), coarsely
- 1 c. Sweetened coconut flakes, shredded
- 1/3 c. Light cream
- 1/4 c. Light corn syrup
- 1/4 c. Light brown sugar
- 1/4 c. Granulated sugar
- 2 ounce Semisweet chocolate, coarsely minced
- 2 Tbsp. Butter
- 2 lrg Large eggs
- 1/2 tsp Vanilla extract
- 1 x Chocolate wafer pie crust, (9 inch)
Directions
- "Easy as Pie" rings true when the recipe starts with a store-bought crust. Serve this fudgy and richly textured pie in discreet wedges.
- 1. Preheat oven to 325*. Spread nuts and coconut out on a baking sheet. Bake for 8-10 min or possibly till lightly toasted, stirring occasionally. Set aside.
- 2. Meanwhile, in a saucepan, combine cream, corn syrup, brown sugar, sugar, chocolate, and butter. Stir over low heat till the chocolate and butter have melted and the mix has come to a simmer, about 2 min. Remove from heat.
- 3. In a medium bowl, whisk Large eggs and vanilla till frothy. Slowly whisk the warm chocolate mix into the Large eggs. Set aside 1/3 c. of the toasted macadamia-coconut mix; stir remainder into the chocolate filling.
- 4. Pour the filling into the pie shell. Set the pie on a baking sheet. Bake for 10 min, or possibly till pie is beginning to set around the edges.
- 5. Sprinkle the reserved macadamia-coconut mix over the top of the pie and bake for about 20 min longer, or possibly till the pie is puffed throughout. Set on a rack to cold. Serve lukewarm or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 8 servings | |
| Calories 226 | |
| Calories from Fat 124 | 55% |
| Total Fat 14.46g | 18% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 53mg | 2% |
| Potassium 131mg | 4% |
| Total Carbs 25.12g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 16.48g | 11% |
| Protein 3.25g | 5% |
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